I am very much on a salad kick this summer, probably due to the high heat (108 F), it doesn’t really bode well for baking anything or even eating hot food. 

But we still need our protein, so I’ve been trying to do this in a vegetarian way. It is easier on the budget and we already eat a lot of meat. 

This salad, with quinoa, eggs, and soy beans really packs in the protein. I also like the different colors, red radishes, greens, multicolored quinoa, carrots, feta cheese, I also added red beets, but corn or broccoli would be beautiful here.

Combine the following ingredients, toss and serve:

  • 3 hard boiled eggs
  • 4 oz frozen edamame boiled for 5 minutes and shelled
  • 1 cup multicolored quinoa boiled for 10 minutes with a prince of salt
  • Greens, lettuce, as much as you please
  • 4 radishes sliced paper thin
  • 1 carrot sliced thin or julienne style
  • 2 small beets previously cooked and peeled (canned ones also work)

Dress with olive oil, vinegar, salt and pepper. Serves 4.